Ingredients Jump to Instructions ↓

  1. 1 3/4 cups cake flour

  2. 1 tablespoon baking powder

  3. 1 teaspoon salt

  4. 1/2 cup white sugar

  5. 1/2 cup vegetable oil

  6. 6 egg yolks

  7. 3/4 cup water

  8. 1 tablespoon lemon zest

  9. 6 egg whites

  10. 1/2 teaspoon cream of tartar

  11. 3/4 cup white sugar

  12. 1 cup heavy whipping cream

  13. 2 1/2 cups lemon pie filling

  14. 8 slices lemon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.

  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch tube pan.

  4. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

  5. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.

  6. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.


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